Perhaps even worse is a fruit that loses its identity, conforming to a runny blob of juice as it bleeds throughout the bread or cake. There are many glorious benefits to baking with fresh fruit, but ...
Another tip? Coat fruit using some of the flour that's already called for in the recipe, to avoid a dry crumb. If you're baking a cake, quick bread, or muffin with a thick batter, you still might want ...
such as rum fruit cake or Christmas pudding. If making bread or sweet buns, soak your chosen dried fruit in water, tea, fruit juice or alcohol for an hour or two before baking to prevent it from ...